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The study investigates the chemical profile of Eugenia dysenterica ice cream using paper spray mass spectrometry (PS-MS) and gas chromatography-mass spectrometry (GC-MS). It identifies various classes of compounds, with 89% of volatile compounds and 78% of fruit chemical compounds remaining in the ice cream after processing. The findings highlight the potential of incorporating Cerrado fruits into food products for their nutritional benefits.

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r2jmkpqnvy

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EN